Do you love beef but are running out of ideas for how to prepare it?
Get inspired by our amazing roast beef recipes 5 different ways.
Do you prefer grilled steaks, Thai sauces or stroganoff?
You will find all this and much more in our article!
Beef steak with herb butter and mushrooms
Hearty and delicious, this roast beef steak is perfect for a weekend barbecue. The whole family will enjoy!
For the herb butter:
- 1/2 cup butter, softened to room temperature
- 1/2 cup chopped chives, thyme, oregano, parsley and marjoram
- 1 spoon of honey
- 1/4 teaspoon salt
For the creamy mushrooms:
- 3 tablespoons of butter
- 230 g of chopped mushrooms
- 2 tablespoons plain flour
- 1/4 cup beef broth
- 1 and 1/4 cup heavy cream
- 1 tablespoon chopped parsley
- 1 tablespoon of chopped thyme
- salt and black pepper
For grilled steak:
- 2 tablespoons of olive oil
- 2 grilled boneless beef steaks weighing approx. 300 g
- sea salt and black pepper
- For the herb butter, mix all the ingredients in a bowl.
- Transfer to a large piece of plastic wrap and wrap the butter tightly to form a round shape.
- Wrap in foil and refrigerate to cool.
- Melt the butter in a large skillet over medium heat.
- Add the mushrooms and cook for 8-10 minutes or until soft.
- Stir in the flour and cook for another 2 minutes until golden.
- Whisk in beef stock and heavy cream.
- Continue whisking until the sauce begins to thicken and no lumps of flour remain.
- Stir in parsley, thyme and salt and black pepper to taste.
- Bring to a boil and cook for another 5 minutes (more if needed) until the sauce is nicely thick.
- Lower the heat, cover and keep the mushrooms warm while you prepare the steak.
- Preheat a grill or grill pan over medium-high heat.
- Brush with olive oil.
- Season the steaks generously with sea salt and black pepper, then grill on both sides to your liking.
- Remove from heat and let rest for at least 5 minutes.
- Serve grilled steaks with herb butter and creamed mushrooms.
- Enjoy it!
Beef pieces with garlic butter
These Roasted Beef Bites with Garlic Butter are incredibly tasty and yet so simple. And the best thing? They are ready in 15 minutes!
- 1 tablespoon of olive oil
- grilled beef steak of approx. 700 g, cut into pieces
- ½ teaspoon salt or to taste
- ½ tsp pepper or to taste
- 2 tablespoons of butter
- 4 pressed garlic cloves
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh parsley, chopped
- Pour the olive oil into a large pan and heat it over high heat.
- Make sure the olive oil is hot before adding the meat pieces.
- Season them generously with salt and pepper.
- Sauté the meat for about 2 minutes.
- Then stir and sauté for another 2 minutes until golden brown.
- If your pan is not large enough, you may need to work in multiple batches.
- Transfer the pieces of meat to a plate and add the butter to the same pan.
- Reduce the heat to medium and once the butter has melted, add the garlic and chillies.
- Stir-fry for about 30 seconds, until the garlic is nicely aromatic and beginning to brown.
- Pour the garlic butter over the meat pieces and mix well.
- Garnish with parsley and serve.
Grilled beef steaks with Chimichurri sauce
There is nothing better than a quality piece of meat! How about grilled and served with a delicious dip or sauce. Try the Argentinian Chimichurri sauce, which will leave you licking your lips.
- 4 grilled beef steaks sprinkled with ground cumin
For the Chimichurri Sauce:
- 42 g of parsley
- 2-3 cloves of garlic, chopped
- 150 ml of olive oil
- 1 teaspoon of dried oregano
- 2 tablespoons of wine vinegar
- a pinch of ground cumin
- For the Chimichurri sauce, blend all the ingredients until finely chopped and add cumin to taste.
- Fire up the grill or preheat the pan.
- Rub the whole steaks with olive oil and season both sides with salt, pepper and ground cumin.
- Grill the steaks for 2-3 minutes on each side.
- Set aside, let rest for 10 minutes and serve with Chimichurri sauce.
Discover similar tips
Try the most amazing Stroganoff you’ve ever had! Juicy beef pieces in an incredible sour cream sauce will be ready in just 30 minutes.
- 600 g of boneless grilled beef steak
- 2 tablespoons of vegetable oil
- 1 large onion (or 2 small), sliced
- 300g mushrooms, sliced (not too thin)
- 3 tablespoons of butter
- 2 tablespoons plain flour
- 500 ml of beef broth
- 1 tablespoon Dijon mustard
- 150 ml of sour cream
- salt and pepper to taste
- 250 – 300 g of pasta or egg noodles of your choice
- chopped chives, for garnish (optional)
- Pound the steaks with your fist (or a rolling pin or mallet) to a thickness of about ¾ cm.
- Cut them into strips and remove excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tablespoon oil in a large skillet over high heat.
- Place half of the beef in the pan and quickly spread it out.
- Leave it untouched for 30 seconds until it turns brown.
- Turn the beef quickly (as best you can!).
- Leave untouched for 30 seconds to brown.
- Transfer to a plate immediately.
- Don’t worry about the pink bits and the meat being raw inside.
- Add the remaining tablespoon of oil and repeat with the remaining beef.
- Reduce heat to medium heat.
- Add the butter and let it melt.
- Then add the onion, saute for 1 minute and add the mushrooms.
- Saute the mushrooms until golden.
- Scrape the bottom off the pan to get all the bits.
- Add flour, cook and stir for 1 minute.
- Add half of the stock while stirring.
- Then add the remaining broth.
- Stir, then add sour cream and mustard.
- Stir until everything is mixed.
- Bring to a boil, then reduce heat to medium.
- Once the sauce has thickened (it takes about 3-5 minutes), add salt and pepper to taste.
- Add back the beef (including any juices).
- Cook for 1 minute, then immediately remove from the stove.
- Serve over pasta or egg noodles, or sprinkled with chives.
Get inspired by our other great recipes for beef noodles Stroganoff 6 times differently!
Thai grilled beef with rice
Marinated beef, rice with grilled shiitake mushrooms and green beans with red curry will put any other dish to shame. You have to try this!
- 1/4 cup oyster sauce
- 2 spoons of soy sauce
- 2 tablespoons lime juice
- 1 tablespoon of each dried ginger
- 1 tablespoon of pressed garlic
- 1 teaspoon of fish sauce
- 1 teaspoon crushed chili
- 4 grilled beef steaks, each weighing 175 to 250 g
- 4 cups chopped shiitake mushrooms
- 2 tablespoons of vegetable oil
- 1 teaspoon red Thai curry paste
- 1/2 teaspoon of salt
- ½ teaspoon of pepper
- 500 g of fresh green beans
- 2 cups hot, cooked long-grain white or brown rice
- 2 tablespoons chopped spring onions
- 2 tablespoons (finely chopped coriander
- 1 teaspoon lime zest
- 1/4 cup toasted, shredded coconut
- In a small bowl, combine the oyster sauce, soy sauce, lime juice, ginger, garlic, fish sauce and chili.
- Reserve 3 tablespoons of the marinade and add the steaks to the remaining marinade.
- Leave to marinate for at least 20 minutes.
- Meanwhile, in a large bowl, toss the mushrooms with the reserved marinade and place a large layer of heavy-duty foil on one side.
- Fold the foil over and pinch the edges to seal to create a secure package.
- In a large bowl, mix the oil with the curry paste, salt and pepper and toss with the green beans.
- Transfer the beans to one side of another piece of heavy foil, fold over and seal the edges to form a second package.
- Preheat the grill.
- Grill the bean and mushroom packages for 8 minutes, turning once.
- Remove the steaks from the marinade and lightly season with salt and pepper to taste.
- Place the steaks on the grill and grill for 8 to 10 minutes, turning once.
- Remove the steaks from the grill and let them rest for about 5 minutes.
- Meanwhile, add the rice, spring onion and coriander to a large bowl.
- Open the packet of mushrooms and mix with the rice mixture.
- Carefully open the bag of green beans and sprinkle with lime zest.
- Transfer rice and green beans to serving plates and sprinkle with coconut.
- Serve with steaks and garnish with lime wedges.
If you are a lover of Thai cuisine, don’t forget to try our 4 delicious recipes for the national dish Pad Thai !
Tips for marinades
In addition to the usual coating with oil, the roasts are often pre-pickled in a marinade, in which the meat not only becomes tender, but also acquires a better taste. Beef gets along well with spices and condiments, so it’s up to us what kind of marinade we prepare. For example, it can be:
oil marinade: The basis of the marinade is good table oil, which is seasoned with spices, pressed garlic, lemon juice and various seasonings.
wine marinade: the basis is red or white wine. We also season this wine marinade with various spices or suitable herbs.
mustard marinade: As a base, we can use both ordinary full-fat mustard and the more spicy Kremžska mustard, and both of these mustards can also be flavored with sharp Dijon mustard. We can also add a little ketchup, soy sauce and spices to the mustard.
ketchup marinade : We add mild and sharp ketchup to the base of the marinade, which we add to taste with any spices or pressed or wiped garlic.
honey marinade: The marinade, which is based on liquid honey, is usually diluted a little more with wine, beer or lemon juice. We choose the spices for the marinade according to taste, we often add crushed garlic.
fruit marinade: These are less common, but very tasty marinades, where we use sharper-tasting fruit jams, jams or fruit juice as a base. We also supplement these fruit ingredients with spices.
And how do you like roast beef best? Write to us in the comments!